The new Weston concept is perfect for everyone from families to the wine and cocktail crowd with a menu that runs from simple pizza ($10-$15) to small plates ($8-$15) such as: creamy burrata over arugula and figs; veal and pecorino cheese meatballs; and zucchini flowers stuffed with mozzarella.

There’s also ceviche and carpacci ($11-$14), salads and soups ($7-$14), and cheese and meat boards ($20-$40), with an array of imported cheeses and charcuterie.

Elia considers his pizza restaurants as informal outposts of his Casa D’Angelo. Like his flagship restaurant, the focus is on great ingredients. More pizza restaurants are expected to open later this year.

Chef Todd Lough joined the restaurant last April and has been slowly putting his stamp on the menu. Among the chef’s creations are local fish ceviche ($12), guava barbecue ribs ($9), roasted Cuban pork shank ($32) and Florida yellowtail snapper a la plancha ($28). Lough’s menu also featured grilled steaks with creative steakhouse sides.

OCEAN2000 is open for breakfast, lunch, dinner and Sunday brunch. The dinner menu is offered 5-10 p.m. Sunday-Thursday and until 11 p.m. on Friday and Saturday. More information at 954-563-9431 or visit PelicanBeach.com.